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UPCOMING EVENTS Dean’s Update Mar 6/15—Grand Opening AC Salon, Spa I am on the and scalp massages! In all better to add some great and Boutique home stretch seriousness, the level of car- people in Patrick and Kim on my journey ing that is present in all of and to the team. I also offer Mar 6/15—SoHT Appy through my our teaching labs is very evi- my heartfelt congratula- Hour first year and I dent. I am very proud every tions to Caron, Sylvia, Moi- continue to time I hear a compliment ra, and Harsh as they con- Mar 20/15-BHTM Mas- be amazed at regarding the nurturing envi- tinue to push themselves querade Fundraising Event the level of activity, profes- ronment we provide for our on their life-long learning sionalism, and dedication our students and nowhere was it journeys. As I have said be- Mar 23/15 —T & T team has for all stakehold- more evident than talking to fore, we are only as good as Student Networking ers. The Battle of the Knives the many alumni who were the people we on our team. Event—Restaurant was the first student competi- attending Stars of the City The best laid plans in the International tion I had the pleasure of wit- event where they proudly world are for naught with- nessing and experience – our presented themselves to me out people--it’s people who Mar 27/15—BHTM students are incredibly talent- as SoHT alumni. Reading teach, it’s people who men- 1920's Hollywood ed and its only possible through the newsletter it’s tor, it’s people who serve, Speakeasy Speakeasy through superior teaching and impossible not to be proud it’s people who communi-
Apr 2/15—SoHT Awards mentoring. I have also had the of our community involve- cate, it’s people who care, Event unenviable job of being a test ment and level of student and it’s people who exe- subject for the Esthetician and activity however like to say cute. Apr 28/15—2nd Annual Hairstylist programs--believe my favorite sheet is Page 6. Thank you! High School Competi- me, it’s a tough job (not!) It’s wonderful to read the tion getting manicures, pedicures, notes of thanks but even Jim Kyte @jimkyte.
July 6—31, 2015— Students Faculty Community Career Samplers Event Management Stu- Liam Doody The 10th annual Opera- dents Raised $10,000 for received the tion Big Turkey event was Muscular Dystrophy. On SPECIAL POINTS OF prestigious another huge success due November 13, 2014, Event to all our great volun- Guild of Mas- INTEREST: Management presented a teers! They served over cheque for $10,000 to Mus- ter Somme- 2000 meals for the less Retail Products now cular Dystrophy. We went liers Level 1 fortunate in our commu- nity. Thanks to organiz- on sale at AC Salon, to their fundraising event and 2 from the Court of Master Som- ers Chef Scott Warrick and and they raised another Spa and Boutique meliers held at the New York Wine and Chris Knight of GUSTO TV $800 on a dinner from RI Culinary Center in Canandaigua. There for funding this event. New Gallery Page on and Mani's and Pedi's from Chris is a big supporter were people there from Philadelphia, SoHT Website— the Esthetician Program. of the School of Hospi- Thanks Patti—Looks Click here for pics NYC, Montreal and Toronto. These tality and our Culinary are the first two steps of a 4 step pro- programs. Chefs such as Beckta's Great!!! Mike Moffatt, Culinary faculty who gram, which culminates in the Master volunteer their time and volun- Mar 12/15— Gerry Sommelier designation. For complete teers from the general public. Barker’s Retirement details go to Page 5. Read the Ottawa Citizen article here. Party CBC News . Chris Knight was on CBC Ra- dio And in the Ottawa Sun. Click here
for thank you note from David Templin
ANYTHING IN GREEN/ UNDERLINED ARE LIVE LINKS
Tourism & Travel BHTM News PA
Tourism and Travel Students Fairmount Presentation—October 28, 2015 Thank you again everybody for making this year’s Fairmont Presen- In the fall approximate- tation successful. I would like to give a quick update/summary: We ly 55 Level 1 Tourism had all 60 spots filled via Eventbrite registration. This year we had and Travel students more students than previous years.. The recruiter Katie Kuruliak also had a table set up in the morning outside Savoir Fare to give stu- went for a city tour, a dents a chance to talk to her. We had 20 interviews planned for the visit to the Museum of afternoon and students had to register ahead of time with Ameet. Nature and Fairmont This was a first for this school. Eighteen of the interviewees were Chateau Laurier. It was from the BHTM program and two were from the Hotel and Restau- rant Management program. I received feedback from Katie as fol- very informative and lows: Students were very well prepared, asked the right questions students enjoyed it. and were appropriately dressed. She directed students as to where Our tour guide for City tour was amazing! Speakers at the they might fit in in terms of positions. She also told them that once Museum and the hotel were inspirational with the message they (the students) applied via the ‘official’ channel, they are to e- mail her directly and she will ‘highlight’ their application to the re- the Tourism and Hospitality is a growing industry and also cruitment team. Preference is given to students who can stay longer spoke about value of education and how important it is in than early September (she was talking Thanksgiving time frame). the long run! Anuj Miglani Overall I am very pleased with the outcome of the Fairmont Re- cruitment day and I am hoping that these efforts translate into an T& Travel Success! increase in actual jobs and experiences for our students. Bianca Whitesell Thomas Lewis, 2014 Tourism and Travel graduate, enjoyed his first summer season Congratulations Hillary Brown! as an Air Transat flight attendant and can't wait for the winter season of Caribbean She was selected, while still in 4th year, for the Fairmont Leadership flights to start. 15,000 people applied. 9,000 Development Program! Once she graduates in May 2015, Hillary will had phone interviews. 3,000 had face to face interviews. 60 begin her appointment as Management Trainee at the world-famous were hired. Way to go Thomas! Debbie Wright Fairmont Banff Springs Hotel in Banff, Alberta. Porter Airlines. recruited 8 of our students to act as Ambassadors at the airport for the Christmas season. BHTM Mock Interviews for fourth year BHTM Students took place last week with New York City HR Director Michelle Cosh and HR Manager Andrew Falkenberg Ameet Tyrewala Several 1st semester Tourism and Travel students enjoyed 4 days in Ameet Tyrewala, Coordinator, Alumni Stu- New York City mid November dent, Cassie Doyle, and BHTM student Jason 2014. The trip highlights included Robillard recruit for November Open House. touring the renowned Waldorf Astoria Hotel, having dinner at a Gordon Ramsay's restau- BHTM Masquerade rant, seeing the new World One Trade Center, enjoying Fundraising Event - March 20, 2015 the classic Rockettes show at Radio City Music Hall My colleagues and I in 4th year of the BHTM will be hosting a mas- and free time to explore the city. This was our 6th student querade themed fundraising event on Friday March 20th. This adventure in the Big Apple and the trip seems to get better event will feature canapés and a cocktail upon arrival followed by a every year! Check out their itinerary. Jamie Ledoux four-course dinner and wine pairings beginning at 6:30. The event will feature a silent auction, a caricaturist, a photo booth and a cash Ontario Motor Coach Association held their bar. All proceeds raised will be donated to Harmony House, the Marketplace at the Westin Hotel in Ottawa on November women's and children's shelter right here in Ottawa. Also, feel free 08 – 12/14. This event hosted 650 Tourism delegates from to bring any of the following items which can be donated: baking all over North America. Fourteen Tourism and Travel stu- items such as muffin tins, cookie sheets, and measuring cups, clean- dents volunteered for this event helping out in areas such ing products such as bathroom cleaners, dish soap, and laundry as set up of the conference as well as working at the inter- detergent, toilet paper and Kleenex, cutlery, serving utensils, spatu- net café, silent auction and message centre. Christine las, and ice cube trays, and finally clothes hangers. This promises Loo, Marketing & Communications Manager | OMCA to be a fun-filled evening for all, with great raffle prizes, great food wrote: We were very happy with the student volun- and great company! We hope to see you all there to support a teers. All of them were so helpful, and so keen to get us great cause. Thank you Elias Giannakopoulos moving forward on whatever projects were handed to them. Thank you for helping us to coordinate this 1920's Hollywood Speakeasy group of students; their assistance was invaluable to us, Come join us for a 1920's Hollywood Speakeasy experience!! The we couldn't have done this without you! event will be a roaring 20's style evening featuring cocktails & can- apés, four course meal with wine pairings, live jazz music, dancers, Thank you goes out to Debbie games & prizes. ~ 1920's formal wear is recommended but not mandatory ~ “The Hollywood Club” is in fact organized by a group Wright for assisting in showcasing our of 4th year students from the Hospitality and Tourism program at program through Campus Travel. My under- Algonquin College. All proceeds from the event will be donated to Roger's House. … Tickets are $60 tax included. For extra infor- standing it is being well received and is now being shown in mation concerning the Event or Roger's House please don't hesi- High Schools. Click on You-Tube Martin Taller tate in contacting us by e-mail, thehollywood- [email protected] . Elias Giannakopoulos
Culinary Arts Baking & Pastry P A G E 3
1st Annual TASTE & WALK- Baking & Pastry Students Preparing Exclusive Chefs Dinner Deserts for Stars of the City AC's Culinary Program partnered with the Otta- wa Regional Cancer Foundation to present the A big thank you to your en-
1st Annual TASTE & WALK-Exclusive Chefs Din- tire team for pulling off an- ner on Tuesday September 30th, 2014. This other amazing Stars of the exclusive dinner included exceptional food prepared by talented Chefs paired with aro- City Recognition Evening! matic wines. Live and silent auctions were held The room looked fantastic, with such items as a main course prepared by the food was first-rate, the night went very Ottawa’s very own, Rene Rodriguez a recent smoothly and our guests were very happy as I winner of Top Chef Canada; owner and Chef of am receiving very positive feedback….and we finished early! Its Navarra in the Byward Market. There were always a pleasure to work with all of you. Karen Best, Director of Approximately 125 attendees, This exclusive chef’s dinner event is set to be amongst Otta- Membership / HR Manager, Ottawa Tourism wa’s prestigious events, and is a true celebra- tion of culture and fine cuisine. First and International Travels foremost the idea of the fundraiser dinner During my annual leave I went to visit a fa- came from a discussion among friends. I mous Baking School—Richemont School of am lucky to be able to call Lawrence Greenspon and Geoff Excellence in Luzern, Switzerland. I had a Lalonde longtime friends of mine. One night over dinner we meeting with the director of the school to realized (like most people) we have had cancer strike friends find out if there was a and family dear to us. As Lawrence explained last night this way for Algonquin's Baking Pastry Arts Pro- was the driving force for his involvement with the Nordic Pole gram to send students for a international expe- Walk event. Geoff Lalonde is also on the Board for the Nordic rience to their facility. Very impressive, positive Pole Walk. It seemed to us an annual dinner in support of the and promising experience to take back to AC. Nordic Pole Walk and the Maplesoft Cancer Centre was a "no Chef Margrit Werner brainer". From there last night's dinner became a reality and in hindsight a resounding success with last night's dinner rais- Baking and Pastry Art students and staff made ing $23,000.00 for the cause. For the Whole Story click . here over 80 Christmas fruit cakes the annual Board of Governors dinner Sarah McLaren sends a wonderful thank you to our staff. scheduled in the Restaurant International for December 8., 2014. Check out our Bartending Students, Haley Akkermans, Tanya Ka- czan, Bradley Gerrard, Justin Bowman, Nkongolo Murphy Beya, and Cindy Tran in Bartending on You Tube making the Sparking Abyss AC Family Fun Event Jan 24, 2015 - Cocktail for the Taste and Walk Event. Chefs Bond and Harsh whipped up 320 shortbread cookies, 320 chocolate wafer cookies, 6 vanilla butter Chef Giampaolo Maffini Donates His Services for cream cakes, 4 liters of icing and 200 plus large ginger the Baskets of Panache Charity Event cookies for the AC Family Fun Day. I want to extend a I was approached in the summer and agreed to huge thank you to your team and students for their gen- give my services as a prize at the Baskets of Pa- erous donations of "gingerbread cookies" and nache Charity Event run by the Canada Science "desserts". They were delicious. Our Winter Wonder- and Technology Museums supporting youth pro- land AC Family fun day was a huge success and it had a grams at the Canada Agriculture and Food Muse- lot to do with all the wonderful support we received um. My donation was a 5 course dinner from the College, especially your department. Thank for 6 people to be prepared by myself at you again for your kindness Carol Garceau the winner's home along with a cooking Client Service Representative | Registrar’s Office lesson, also included was wine selected by a sommelier for each course (this is provided by Savvy wines). The winners Food & Nutrition have contacted me to do the din- ner on November 1st 2014. A stu- On Saturday, November 22, the dent studying to be a Sommelier foodservices from the 5 Ottawa Extendicare Homes competed in an "Iron at Algonquin came to serve the Chef" Challenge here at Algonquin College. Staff from the homes are wines. Chef Giampaolo Maffini attending to cheer on their culinary experts while observing and enjoying refreshments created by our talented Culinary and Hospitality students. Check out the website for the upcoming Competition Dinner Filming and projection services will be accomplished on February 21, 2014 that our Culinary students, Mandy via the students from Media and their advisor David Degeit and Da Song will be competing in. Grigg. Prizes were awarded and fun had by all. The Ottawa team from Extendicare has provided ex- traordinary practical experience to our Food and Check out You Tube Culinary Student Tour Nutrition Management students over the years. We in Italy 2014 and the Trailer consider them to be an exceptional community part- ner. Thanks for the amazing support from Scott, Tomorrow Chef's in Action and Practical 3 Winter 2015—Check out this Cathy, David Grigg Mimi Davies amazing website—thanks Mario
Competitions Hotel Restaurant P A G E 4
First Annual High School Hospitality Project Planning Hospitality Competition Winners and Entrepreneurship, Level 04 Hot Food In their final semester, Hotel and Restaurant Management students participate in teams to produce a feasibility 1st Place: Aveeta Shachko & Sheena Verneuil study. The detailed study surrounds a site for a potential Teacher: Janice Rennick), Mother Teresa High School ($500* each & AC Culinary Kit) new hotel in Ottawa. The project components test their 2nd Place: Cameron Keir & Josh Voteary knowledge gained from three semesters prior whereby all Teacher: Kent Van Dyk, of their professors, instructors, technicians, and support Longfields-Davidson Heights Secondary School staff have helped them arrive at this culminating perfor- ($300* each) mance project. This year the students are evaluating the 3rd Place: Emily Webb & Victoria Croucher feasibility for a hotel on a 2,000 square metre space on the Teacher: Erin Arsenault) west side of Chaudière Island facing the falls. The teams GPHS - Petawawa ($200* each) will assume the role of a hotel franchise owner of Element Baking by Westin to evaluate the feasibility of this location for 1st Place: Caitlin Taymum & Arielle Rodd Rutt their property. This involves a site evaluation, food and Teacher: Candice Egan beverage analysis, economic feasibility, market supply and St. Francis Xavier High School demand analysis, financial analysis, to name a few of the ($500* each/Baking & Pastry Kit it from Cdn Bakery Assoc. areas they will explore all of which pull from their prior 2nd Place: Emily Fortier & Kellsey Broome learning. This experience provides the students with a real Teacher: Anne Sabourin world view and allows them to see how much they have Arnprior District High School ($300* each) learned to-date. Enhancing their interview discussions 3rd Place: Kris Ghosh & Malaika Zarrouki with potential employers this spring is a key competitive Teacher: Kent Van Dyk Longfields Davison Heights Secondary School advantage for Algonquin graduates. The employability ($200* each) skills relating to team work is one of the most valuable Check out You Tube Steve Price outcomes and the discussions about this project can help them fill their industry interview with examples of what Fourth Annual Battle of the Knives November 14, they did well and their impact on the team performance. 2014, SoHT held our Fourth Annual Battle of In Figure 1 are a few photos of the primary research con- the Knives The unique team format of the ducted on January 21, 2015 at the site. Moira McDonald event requires great food to be prepared on time with limited resources. The event is orga- nized by SoHT faculty, results are judged by industry pros (including alumnae) and the event is supported with industry sponsorship and prizes. Teams are in a race with the clock to develop, prepare and serve their menu in the Restaurant International. The team of three is a random selection of 2 culinary students and 1 hotel man- agement student. Students won't find out who their teammates are until the morning of the competition. I would like to extend a BIG thank you to all that contributed to the success of the event last weekend: “The 4th Battle of the Knives”. …..Chefs, coaches, men- tors, judges, and support staff are all extremely proud of the student accomplishments. Check out these links!! You Tube Website: Ron Eade’s blog:
Hotel and Restaurant student Ryan Schmidt who competed last year in the kitchen and this year in the front of the house. I was his sponsor. He got Student Travels to Thailand -Breanna Martel, a a perfect score on his service 15/15 . Tourism and Travel Student is doing her coop in Thailand, Moira McDonald Feb 5—13, 2015. The purpose of the tour is to learn about the Eco Tourism and Sustainable Travel the areas of Khao Sok Thailand. So we will be staying in small villages, Beach Ontario Skills Competition stays, Floating bungalows, Jungle Tree Houses and other Two Hair Styling students competed on January 17, local community stays. My role is to "shadow" the tour di- 2015 for an opportunity to represent our program at rector. I will be observing the work that is done both before Ontario Skills Competition. Victoria Cameron will repre- hand and during the tour. I also want to help the local communities in anyway sent our program in Waterloo in May at the skills com- possible (i.e.. donations, small gifts, etc...) petition. Deanna Douglas If you would like to donate please go to her blog page
Applied Research AC Salon, Spa and Boutique P A G E 5 Bee Hives Approved! Partnering with Cabinetmaking students in level four we Client Labs: Esthetic Services now have the Bee Hives approved and they will be con- Wednesdays 3:00 pm—7:00 pm structing 3-5 new bee hives for us. They will also make us Thursdays 3:00 pm—7:00 pm an observational bee hive made out of Plexiglas or tem- Fridays 12:00 pm—4:00 pm pered glass so we can (if allowed) show the bee colony
layout. Services available are: Manicures, Pedicures and Facials. Additional Bean Plastic Covering Just waiting approval from Applied Research, this is a pro- Services will be added as students meet course learning outcomes. ject that would help create a disposable biodegradable Client Labs: Hair Services plastic wrap that would be used by our students in the labs (protects the phones from water, tomato sauce, raw Thursday 4:30 pm—7:30 pm meat, etc. and protects the ingredients from a potential Friday 3:00 pm—-6:00 pm source of cross contamination (their phones)). If success- ful, we would be working with the University of Guelph’s Services available are: Basic Haircuts, Blow-dry Style (updo's in- agriculture department and their bean paper (bean plas- tic). It is biodegradable, flexible and works well for one cluded) and Scalp Massage Treatments. We can provide men's time use on products. David Fairbanks shorter haircuts as of week 7 this semester. If you have any ques- tions or wish to book an appointment, please call 613 727 4723 CCOL ext.6804 or [email protected] . Cake Decorating
Food Service Worker Program On October 17th the SoHT launched the 2nd full-time Food Service Worker program at St. Matthew's High School in Find your Pathway Cornwall Ontario. This is a ten week program and runs for 10 weeks. Wes Wilkinson On October 27-28, 2014 the Hairstyl- ist and Esthetician students partici- pated in the Find your Pathway event Restaurant International at the college. They helped Grade 8 students identify their pathway as they enter into high school. The stu- Restaurant International is proud to announce its partnership dents did demonstrations on mannequins and had students try with Bottleworks, Click here for more details. out some of their products. The esthetician students offered hand massages. Bartending
Bartending Students organize fundraising evert on November 27, 2015 in support of the Ottawa Humane Society Destination of Choice Thanks for a wonder- for the Red Hat Ladies ful X-Mas Luncheon! Algonquin College Hospitality and Tourism Bartending students Brad Les Miserable Dinner Theater Package Broder, Brittany Godin and Alex at Restaurant International was a huge success. Eighty- Jobin mix non-alcoholic drinks at a eight people were in attendance. We Nov. 26 Party Smart event in Stu- dent Commons just in time before had a great meal followed by a won- the Holidays begin. Check out the derful show at Centrepoint Theater. write up in the Ottawa Community Check out the Video (Week 4) Mario News . Antonios Vitaliotis put together. A huge thank you for Cathy, Vince, James and Mario for all your help in making this evening a huge success. Kelley
Congratulations! Great Words P A G E 6 SoHT Hires New Instructor Great words said about the service provided by bartending It is with pleasure that I announce the students. I would just like to pass along our sincere thanks for appointment of Patrick Kostiw as full- setting us up with your two amazing students Tanya and time faculty for our school, effective im- Michelline. Both girls were fantastic and did a great job on all mediately. Patrick is known to most of aspects of the evening, set-up, serving, as well as their creativi- you as he has been an integral part of the ty when it came to new drinks and shots, etc. Our entire team culinary faculty in in a part-time role complimented them for their expertise. You should be very since 2010. During this time Patrick has developed a positive reputa- proud of their ability and that they are Algonquin College stu- tion for student learning, taken a leading role in coaching students dents. Thank You! Stuart Arnett, Office Manager, Marketing for competitions and developing opportunities for students to be- & IT Manager @ Tracy Arnett Realty come involved in industry, notably the Prime Ministers annual gar- den party. Patrick has extensive experience in industry, most re- Prospective Bartending Student cently as the Acting Executive Chef for the Prime Minister’s Resi- I just applied for your program for January 2015 and it looks dence, as well as positions with Four Seasons Hotels in Dublin and very intense and exciting! I'm enjoying following your page Toronto, private clubs, inns and restaurants. Please join me in wel- Looks like this is a positive learning community! -Lisah" coming Patrick in his new role as full-time faculty for the School of Please extend the chef (Edwards) and students the Rideau Hospitality and Tourism. Michael Bakogeorge, Chair, Culinary & Campus Retiree’s appreciation for today’s outstanding buffet and excellent service. These dedicated retirees gathered to Congratulations to Tara Ettinger who obtained renew fellowship and the welcome they received in the Inter- her Masters in Learning & Technology at Royal Roads national Restaurant was exemplary. (thanks Cathy) Heart- University. Convocation took place November 4, 2014. After two grueling years, the Masters Journey has Thank you for your participation in Chef Bites on Decem- come to an end. While the course work was constant and ber 16 and your support of the Ottawa Restaurant Fund. The a bit all consuming at time the research and final product event was an outstanding success and you helped to make it of my thesis was very rewarding. With the assistance of so! 1) If you would like a charitable tax receipt for your ticket, many volunteers including our own Margrit Werner, Sylvia could you please provide us with your full name, mailing ad- and I completed their research at the Ironman World- dress and number by January 5 so that we can provide it to championship in Mont. Tremblant. We were truly grateful for all of the Community Foundation of Ottawa? 2) Also, let us know if the support received from our hardworking volunteers who accumu- you'd like to be added to our mail list for future events. We'd lated over 400 surveys in two days! The data collected provided the love for you to be the first in the know! Thank you again, Caro- data required to write my thesis entitled "LEVERAGING EVENT MO- line Ishii and Donna Holtom BILE APPS TO INCREASE TOURISM". I will be flying out to Victoria in beautiful British Columbia for convocation in June. Caron Fitzpat- Dear Scott, Our heartfelt gratitude to you and your rick Congratulations Caron! culinary students for participating at our Embassy Chef Chal- Congratulations to Sylvia Densmore who obtained lenge and for your generous support of children living with her Masters in Tourism Management at Royal Roads inflammatory bowel disease (Crohn's and colitis). You have University in December . Her Thesis was on Information truly made a genuine difference for children in our community. and Communication Technology use for an IRONMAN We are so grateful to you for helping us raise over $50,000 for event. Convocation will take place in June 2015. CHEO so that we can give these children the care that they need and deserve. Michele Hepburn This January I completed my Master of Arts in Tourism Management from Royal Roads University in Victoria, Ottawa Wine & Food Show B.C. The MA began in the fall of 2012 consisting of a I joined volunteer Ottawa members of the Canadian Culinary wide variety of tourism courses and ending in a gradu- Federation, and a platoon of eager Algonquin College culinary ate research paper on a topic of my choice. My paper arts students, to prepare and serve small plates from 6 to 8 was on drivers of cultural tourism (culinary, heritage, p.m. at the Tasting Alley during the Ottawa Wine and Food artisan) in small communities. With the help of many of Festival. This year’s 29th edition was held again this year at the our faculty who participated in my focus groups I am most grateful. I Shaw Centre. Click here for article by Ron Eades. also received assistance from fellow faculty who graciously connect- ed me with their town leaders to further my primary research activi- Chefs, CCFCC members, students, well-wishers: What a fabulous experience, with some astonishingly dedi- ties. A special thanks to my partners in teaching department chair cated volunteer Algonquin College students. who understood the journey and supported me throughout. Moira Especially noteworthy IMO is Ruth Sevigny Ticknor at my McDonald Congratulations Moira! dumpling station Saturday, who went above and beyond to step in at last minute to fill a void in the line, and through the evening secured more plates, cutlery, refreshed sup- Congratulations to Chef Harsh Singh who ob- plies as needed without being asked. I note, she also did tained his Certified Bakery Specialist (CBS diploma) behind-the-scenes slice-and-dice at the College kitchen ... from the Baking Association of Canada. Great Job! As said, above and beyond, and truly a professional under pressure. Thank you, Ruth! Ron Eades, Food Journalist
Awards P A G E 7 !!! Alumni Culinary Management/Chef Training STEPHEN LA SALLE, A graduate of our Culinary Scholarships ACE Bakery Scholarship—Laura Oban Program is taking charge—check out this article, click here. Awarded to the student who shows the most promise, dedication and academic excellence in their 1st year of study in the Culinary Manage- ment program.
Canada Cutlery Award—Tyler Lewis Congratulations to SoHT Culinary Manage- Awarded to a graduating student in the Culinary Management program ment Graduate Rachel Elias graduated a few who has demonstrated strong leadership and culinary skills in the College years ago and works at Back Lane Café. She and the industry. just won $10,000 on Donut Showdown
Charpentier-Hale Trophy—Xingjie Liang season 2, episode 23 on the Food Network Awarded to a 1st-year student returning to the 2nd year of the Culinary Management program who has demonstrated exceptional culinary skills. Former Culinary Student— Francesco’s Coffee Company Scholarship—Dalton Pankhurst A World Class Canoe Racer Awarded to a student during the 2nd semester of the Culinary Manage- I'm still paddling full time and have been working at ment program. Student should also have an interest in coffee. various restaurants around the city. Currently I'm
working at Magic Oven, which serves organic pizza Ron Eades Scholarship for Culinary Commitment—Mandy Degeit and and pasta. ...2014 Nationals were probably the best Colton Poirier I've ever done. 3rd in my junior c1 200m and 500m, Awarded to a student in the Culinary Management program during 2nd then coming 4th in c1 1000m. I won junior c2 semester who demonstrates a passion and commitment for the craft 1000m with my partner who was 14 years old. One through external work and volunteerism. of the best races of my life. We got 3rd in Sr mixed war canoe and 2nd in Sr girls war canoe, only 4 separating us from 1st. I just want- Ontario Motor Coach Association Scholarship ed to say thanks for everything you helped me with at college. You really had a positive effect on the way I live my life. You made Leah Cruch, 3rd semester Tourism and Travel student, learning fun but challenging and even recently accepted her Ontario Motor Coach Associa- though I took longer to understand differ- tion scholarship at the OMCA luncheon sponsored by ent skills, you stuck with me through the Ottawa Tourism. This luncheon was held at the Westin thick and thin. ... I really appreciate every- hotel on November 11/14. Through the OMCA Devel- thing you've done for me. Thanks again opment Fund, this industry scholarship assists students Scott. enrolled in a travel or tourism program at recognized schools, accredited Doug Ellery institutions, community colleges and universities, whose intentions are to enter the motor coach and/or the tour and travel industry. It is awarded Jason Groulx, Executive Chef at Shore Club—former AC Culi- to students based on outstanding academic achievement and industry nary Management Student—another successful story . Click here and/or community involvement, and intent to enter the industry. Debbie Wright Sommelier (continued from Page 1 Lone Star Texas Grill Opens New Location
with a Bursary Fundraiser The first level is a 2 day refresher and then a 90 question mul- On November 29, 2014, the new Lone Star Texas Grill (on Gibford Drive tiple choice exam. Not too difficult, their pass rate is about off Hunt Club) opened their doors their doors to the public. For a $10 90% (that entitles you to the level 1 red pin). The second donation (per adult) they treated guests to a Lone Star's Famous Fajita level is a 50 question fill-in-the -blank exam, a blind tasting Fiesta and a selection of non-alcoholic beverages. For a $20 donation they received two complimentary drink tickets. All donations go to- where you need to identify two wines, and then a service wards the Lone Star Community Fund to support local initiatives includ- exam somewhat similar to our own. There is no instruction at ing a bursary to support Algonquin College Hospitality students. this level, there is an assumption that you have been in the Check out the write up in the Ottawa Business Journal. industry long enough to know the answers. You need to get 60% on all three segments, or else you have to do them all Cooking with Gas Fundraiser again. Fill in the blanks are fairly hard, so questions like Jim Kyte and Michael Bako- "What sort of wine is produced by the Valmur vineyard?" george attended the Cooking Pass rate on this level is 60% to 65%, so of the 40 people who with Gas event on October 1, did the level 2 with me only 26 received pins. (That is a purple 2014. CGA made a charitable pin, a bit larger than the red one) Level 3 is only offered donation to the Kurt O. Wal- twice a year and is on my agenda for 2016! Fewer than 1000 dele Bursary at Algonquin people hold the level 3 Green pin. The final step is Master College. This Bursary is Sommelier (MS). There are fewer than 200 of these walking awarded to a student facing financial chal- around, so quite special. An interesting note about this group lenges enrolled in the Culinary Skills – Chef is that only Master Sommeliers can run the tests, so there Training program at Algonquin. Mr. Waldele was the Executive were four MS people invigilating and doing the presentations. Chef at the National Arts Centre for over 30 years and very ac- Liam Doody tive in the Ottawa community.
Did U Know??? P A G E 8 Career Samplers Patti Ford, SoHT Marketing Officer has been working diligently on Watch for the information on Career Samplers which our website—did you know we had a News site? Check it out! will be scheduled from July 6—31, 2015, for young peo- GREAT JOB PATTI! ple between the ages of 12 to 17. They will get a taste for future careers and experience a post-secondary en- Event Management - Upcoming Student Events vironment. They will be able to choose between Culi- Mar 6/15—Nacho Average Wish Event nary Reality Series, or perfect their cake decorating skills Mar7/15—Mystery at the Speakeasy in the popular Cake Boss course. New this year will be Mar 8/15—Country Throughout Time the Career Samplers for Hair and Esthetician Programs Mar 10/15—Cirque D’Illusion Ladies Night New Program Approved Ma 11/15—These Boots were made for Wishin Mar 11/15—Carnivalista SoHT is pleased to announce final approval by the Program Review Committee of the Mar 13/’15—Sandman’s Sleepless Night Retirement Community Management Pro- Mar 18/15—Viva Italia! A Night in Italy gram. This one year Ontario College Gradu- Mar 19/15—A Wish Made in Canada ate Certificate Program will provide students with March 19/15—Wishes from Paris Wish Event knowledge of the organizational structures within the Mar 20/15—Beats of Brazil retirement community industry in preparation for ca- reers as managers and/or administrators. The Program is expected to launch in 2016 once Ministry approval and SoHT Partnering with DND funding takes place. For more information please con- On Thursday November 6, 2014, Wes Wilkinson and Steve Price Met tact: Phil Rossy @ [email protected] with Hugh Wright from Algonquin and Chris Paci and Lisa Daigle from Colleges and Institutes Canada and we discussed the needs and possi- BHTM Mentorship Program bility of being a facility that could offer training to meet the DND train- Did you know that BHTM had a Mentorship Program ing requirements. We gave a tour of our facilities and offered infor- which launched in 2014? This program is currently mation about all the hands on and theory courses we offer in both of active with 5 students in it. Check out the write up on our Culinary Skills and Culinary Management programs. The Option of the BHTM Student Alumni Society. The mission of the offering the Culinary skills Modified delivery was also discussed. The BHTM Student & Alumni Society (SAS) is to provide the Site visit was very positive with a tremendous amount of information opportunity of mentorship, tutoring, networking and sharing. The next steps: both Chris and Lisa indicated that the next overall support to its members. The SAS will encourage, step will be to invite further personal within the DND decision tree to assist and inspire its members to reach their full poten- tial in the Hospitality industry. The BHTM SAS will liaise CCOL Partnering with Christian Horizon between the different levels of students within the Christian Horizon's and the SoHT will be launching a new program enti- BHTM program and BHTM alumni, to assert the needs tled Kitchen Steward Job Readiness Program to be launched in the of all the members involved. The Society will make deci- Spring/Summer semester. The program will focus on students with sions based on the needs of the members involved, learning disabilities who require job readiness training. Program de- with the integrity of the Society and BHTM program scription: Successful food services establishments are based on good quality itself always in mind. The goals are to maximize benefits foods that taste good. The preparation of these foods is prepared by profes- and support for all students and alumni involved. It is sional cooks and chefs who are part of a professional team. A key member of the Society’s responsibility to promote respect, under- this team is the Kitchen Steward, who is often referred to as “the backbone” of standing and professionalism among all students in- the kitchen. Students enrolled in this comprehensive 15 week modulated volved within the Society, the program, the student Certificate of Completion program will gain an understanding of working as a professional Kitchen Steward through applied and theoretical in-class training body, the professors and the administration. in Algonquin Colleges, Hospitality and Tourism food preparation Kitchens. http://www.algonquincollege.com/hospitalityandtouris Further to a Certificate of Completion, students in this program will gain their m/ BHTM Student Alumni Society Web Link Safe Food Handling (Basic.fist) certificate and their WHMIS (work place haz- ardous information systems) certificate. Wes Wilkinson 500 Pancakes Made Did you know that on November 21, 2015 over 500 pancakes Free Month Trial for new Composting Machine were made and donated to the Youth Services Ottawa Foun- The ORCA uses an aerobic composting process to convert food waste dation. Thanks to the combined efforts of Scott Warrick, into nutrient rich water that safely discharges into the sanitary sewer Sean Edwards; Trevor Buck and Don Mann that made this system. The ORCA significantly accelerates the breakdown of food happen. I just wanted to send a quick note to say the Pan- waste by adding our proprietary micro-organisms solution and bio chips cakes were AMAZING! Thank-you so much for lending the to the digestion process. The perfect combination of environmental equipment and providing the food. The smile on people’s faces when we served breakfast was priceless. Thanks to your sup- factors, together with the micro-organisms, allow the organic degrada- port, YSB raised an overwhelming $125,000.00. Our success tion process to occur within 24 hours. Steve Price has a large part to do with the support we receive from our Do you know who this handsome devil is community partners. Thanks again to the students and admin- dressed up like Santa? istration. Desiree Rapoch, Fundraising Co-ordinator, Youth Services Bureau of Ottawa Charitable Foundation
Students on the Go! P A G E 9 Culinary Students Celebrating Ontario Summer Garden Party Agriculture Week On September 11, 12 and 15th, 2014, Tim Wasylko, Executive Chef for the Prime On October 9, 2014 Culinary Minister of Canada Official Residence, and Students celebrate Ontario Chef Patrick Kostiw were joined by a team Agriculture Week with a Farm of Algonquin Students to cook and serve Tour. Their first stop was a at the annual Summer Garden Party host- family-run grain farm brilliant- ed by Prime Minister Stephen Harper and ly named Wanna Make It his wife Laureen Harper. The event took place at 24 Sussex Drive and Farms. Next came lunch at welcomed the Conservative Party of Canada Parliamentary caucus Winchelsea Farms, owned by Laura and Tim Wasylko. and Senate caucus back to Ottawa for the fall session of government. This is a beautiful location in Winchester that has been The School of Hospitality and Tourism was represented by Culinary remodeled to meet the needs of an event hall. Winchel- students Colton Poirier, Sophia Miron, Laura Orban, Synthia Karigey, sea Events put on lunch for us in their spectacular dining Marleigh Jane Baribeau, Mandy De- room. Next was a tour of Maple Meadows farm, a geit, Kathleen Speedie, Josh Floccari, sheep farm which is run by Colleen Acres and Dwayne Cameron Armstrong, Brigitte Aube- Bazinet and family. Click here for full article and pics Harrison, Kristian Renaud and Hospi- written by our Culinary Student Mandy Degeit tality Management student Emily Weingartner and Ryan Schmidt. Thursday September 12, 2014 was spent finding their way around the property and the menu with Tim Wasylko leading a guided tour of both. Prep work followed on for the rest of Thursday and Friday bringing together the food for the 500 expected guests. Monday saw a long day with the bulk of the work being finished for the evening buffet College Days! and service. Complements were received from House Manager Rog- November 25, 2015, Chef Ric Lee took er Charbonneau and Chef Wasylko about the professionalism and four culinary students to Toronto to skill of our students who participated at the event and each student represent Algonquin College at College receiving a copy of the photo with the Prime Minister and a certifi- Days—a reception for MPPs at cate of appreciation from Mrs. Harper. Chef Patrick Kostiw Queen’s Park. Participation at the
reception allows colleges to showcase Working alongside a talented chef like Tim Wasylko was an honor in itself, their students’ expertise in hospitality, never mind getting to meet Stephen Harper and his wife. The garden party culinary arts and entertainment. It also was such an amazing experience, I think all students should get out there and provides your students with valuable volunteer at least once during their time in school. Mandy De Geit, Chef- hands-on experience. College presi- In-Training dents and chairs will meet the many MPPs and political staff that attend and Mixing it up...Check out the You Tube video Our Amazing Bar- celebrate the tremendous contribu- tending Students in Action. tions that colleges are making to our communities and province. It was a huge success and the BHTM Networking Event following students who volunteered their time went Feb 5, 2015 above and beyond at this event! I was very proud of each BHTM held a “speed student. ...they represented Algonquin College as true networking” event in professionals! Da Song, Mandy De Geit, Emily Warrick, which students, indus- and Colton Poirier. Chef Ric Lee try executives and professors rotated in Bartending Students Rebecca Blatz, Bruce Tre- small groups to network, discuss their indus- vorrow, and Daniel Ramirez volunteered at the Black Star try, co-op placements and permanent jobs. Tutoring Fundraising Event, which took place at the Marconi Ameet Tyrewala Center on Saturday October 4th, 2014. Claire Laprade and Joseph MacRae bartending students volunteer at the St. Vin- Algonquin College Culinary students have been cent and the Grenadines Ottawa Association, for the 35th cooking and delivering food with Meals on Independence Banquet and Ball on November 8, 2014 at Villa Wheels to members of the community. Since Marconi. the project started on October 21, the feedback ByWard Market Harvest Event - Seven Culinary has been incredibly positive. Great Job! students volunteered for this great event and met Celebrity Chef Lynn Crawford .
A Word of Thanks SoHT Events P A G E 10
Thank you for making the TASTE and WALK Exclusive Chefs Dinner in
support of the 4th Annual Scotiabank Nordic Walk for Cancer Survivorship in support of the Ottawa Regional Cancer Foundation an exceptional evening. We truly hope you enjoyed your evening of fine cuisine and entertainment, great wines in addition to silent and live auc- tions. The event raised an incredible $23,000+ which will benefit the Ottawa Regional Cancer Foundation (Scotiabank Nordic Walk) and Congratulations to the Spice Girls!!! Irene and company won the our innovative Cancer Coaching program. A program that is helping Fan Favourite Vote for the Air Band Competition during the Unit- local families who are touched by cancer. A special thank you to our ed Way Campaign. exquisite Chefs and culinary experts whom allowed us to sample a select number of dishes represented by some of the finest culinary Bucket Challenge establishments in our city. Sheila Whyte from Thyme & Again; Chef Chef Toffanello Mike Moffatt from Beckta, Play & Gezellig; Chris Knight from Gusto and Chef Ramsay TV; Chef Rene Rodriguez from Navarra Restaurant; Chef Mark Doiron for ALS—Check from Town Restaurant and Algonquin College’s Culinary Program. out You Tube Thank you again for your continued support and dedication! Sarah MacLaren, Events Manager, Gestionnaire aux événements. Check the link on CTV Boys In Orange Donna Gravel is looking for you!!! Thank You Michael/Sean/Cathy: This is brief email, and just a small token of thanks and appreciation, for arranging the lunch for our Tourism and Travel students on the 25th of September. Most Chef Patrick Kostiw has teamed up with importantly, a special thank you to the Culinary students who dili- Milano Pizza in the '12 Chefs for Charity’ gently prepared and served the lunches. They were delicious!!! Our initiative to create a signature Surf ‘n Turf Tourism and Travel students not only were exposed to the travel pizza available during the month of Janu- industry for the first time, but also dined on a hearty lunch because ary. A percentage of the pizza proceeds of the efforts and the hard work of fellow culinary students. We look will benefit AC culinary students in finan- forward to the next opportunity to work with you! Once again, thank cial need. Patrick was promoting this event on CTV News Ottawa you from all of us in the Tourism and Travel Program! Martin Taller and Ottawa Citizen Appy Hour @RI Thank you and your department, for generously donating the gift certificates to this year’s Forum. The event was a huge success We had lots of fun; appetiz- with over 130 individuals attending. Chris and I really appreciate your ers were fabulous and it was support. Vanessa Herman, Event Consultant nice to get a chance to see everyone… Next one is Feb- Our heartfelt gratitude to you and your culinary students ruary 6, 2015. Don’t Miss it! for participating at our Embassy Chef Challenge and for your On November 10, 2014, Chef Neil Mather along with two Culinary stu- generous support of children living with inflammatory bowel dents, Matthieu Lavoie and Samantha Mueller and prepared a dinner for disease (Crohn's and colitis). You have truly made a genuine President Jensen and her guests ….I would like to thank you very much difference for children in our community. We are so grateful and congratulate the second-year students who produced a delicious din- to you for helping us raise over $50,000 for CHEO so that we ner for President Jensen, Past Governor Barbara Farber, Laura Stanbra, can give these children the care that they need and deserve. Brenda Rothwell and myself last night. The heating instructions were clear, Michele Hepburn the beef tenderloin and vegetables were cooked to perfection and the Madeira glaze set the beef off beautifully. On behalf of the group I would Thank you letter from Youth Services "Night in the Park" like to thank you and congratulate the students on a job well done. Pancake Breakfast Fundraiser headed up by the Algonquin Suzannah DiMarco, President’s Office College School of Hospitality Culinary Program and Chef Ed- wards. A big thank you to Chef Edwards, Mike Bakogeorge & Trevor Buck for all their assistance with this initiative. The All Hands on Deck for January Open House! event was a huge success with $130,000.00 raised for home- On behalf of Anne Kalil and less youth in our community. Once again, thank you to all the College Recruitment involved . Scott Warrick Team, I would just like to thank you all for your par- I want to say thank you to Giampaolo; on behalf of the Tourism ticipation in Saturday’s and Travel students and faculty team!! Yesterday, was the first day Winter Open House. We your students, from the Hotel Program, prepared and served up a welcomed upwards of 800 sumptuous lunch for our Level 1 Tourism and Travel students. It was people and feedback from our guests has been delicious! They were treated with excellent table service and great food positive. These events would not be possible with- in only 40 minutes! ….A special thanks to Chef Mario Ramsay! Mario out teamwork and the efforts of many individuals, joined our trip to take video footage of the trip for internal marketing purposes. Thank you again Mario!! We are excited to see the final so can we please ask you to pass this email along to product. Thank you again to everyone at Restaurant International for all of your colleagues and student volunteers to let making this a memorable experience. We look forward to work with them know their support and cooperation are you again! Martin Taller greatly appreciated. Christine Brennan